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Moët
Nectar
Impérial
exotic - rich - lively
Moët Nectar Impérial is a delicious expression of the Moët & Chandon style, a style distinguished by its bright fruitiness, its seductive palate and its elegant maturity.
Serving Moët & Chandon is as much of a pleasure as drinking it. Here’s how:
Step 1
Place the bottle in a champagne bucket, fill with ice cubes and add water. Leave for at least 15 minutes before serving.
Step 2
Take out the bottle, wipe it carefully, then gently pull away the black tab.
Step 3
Unfasten the wire cage without removing it completely while keeping the cork in place with the thumb.
Step 4
Grasp the base of the bottle and twist it gently away from the cork (rather than twisting the cork away from the bottle). Gently remove the cork.
Step 5
Fill each glass two-thirds full. Ladies first, of course... and enjoy your guests enjoying the magic of Moët!
Assemblage
The assemblage reflects the diversity and complementarity of the three grape varietals
The structure of Pinot Noir: 40 to 50%
The fleshiness Pinot Meunier : 30 to 40%
The freshness of Chardonnay : 10 to 20%
of which 20 to 30% from specially selected reserve wines to enhance its intensity, richness and constancy.
Dosage: 45 g/litre
Tasting Notes
An intense colour
bold yellow with golden highlights
A rich bouquet
a burst of exotic fruits (pineapple, mango)
the roundness of stonefruits (mirabelle plum, apricot)
a slight hint of vanilla
A voluptuous palate combining creaminess and vibrancy
the captivating density of exotic fruits (pineapple, mango)
the silky firmness of stonefruits (mirabelle plum, apricot)
the brisk freshness of grapefruit notes
Food pairing
Moët Nectar Impérial pairs particularly well with rich foods and spicy flavours:
- Foie gras with freshly-milled black pepper
- Salmon in sweet and sour sauce
- Blue-veined cheeses (Roquefort, fourme, gorgonzola), with fruits
- Yellow-fleshed exotic fruits (grilled pineapple, mango sorbet flavoured with ginger and pepper)
- Nougat, toffee
- Spicy Indian and Chinese dishes with nuts such as cashews and macadamia nuts - Curry, saffron